Roti, Prawn Bhurji and Masala Chai

Ingredients

• 400 g Prawns (Small to medium, cleaned and deveined)
• 2 medium Onion (Finely chopped)
• 2 medium Tomatoes (Finely chopped)
• 3 tbsp Vegetable Oil
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chillies (Finely chopped, adjust to taste)
• 1 tsp Cumin Seeds
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to taste)
• 0.5 tsp Garam Masala
• 1 tsp Salt (Adjust to taste)
• 1 tbsp Lemon Juice (Freshly squeezed)
• 3 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Prepare the prawns. Using a sharp knife, mince the cleaned and deveined prawns into small, coarse pieces. Avoid using a food processor, as it can turn the prawns into a paste. Set the minced prawns aside.

2. 2

   Heat oil in a wide pan or kadai over medium heat. Once the oil is hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.

3. 3

   Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent. Then, add the ginger-garlic paste and green chilies, and continue to sauté for another minute until the raw aroma disappears.

4. 4

   Stir in the finely chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes break down, become mushy, and oil begins to separate from the masala.

5. 5

   Add the spice powders: turmeric powder, red chili powder, and salt. Mix well and cook the masala for one more minute to toast the spices.

6. 6

   Add the minced prawns to the pan. Mix well to coat them with the masala. Cook for 5-7 minutes, stirring frequently. The prawns will turn from translucent to opaque pink. Be careful not to overcook, as they will become tough and rubbery.

7. 7

   Once the prawns are cooked through, turn off the heat. Stir in the garam masala and fresh lemon juice for a final burst of flavor.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.